**All Recipes available on The Kosher Cookbook App!**
Hors d’Oeuvres:
Armenian Meatballs with Sour Plum Sauce
Endive Leaves Stuffed with Halibut Salad
Bowls of Mixed nuts and Spiced Pecans
Fried Olives
Red/White Wine
Pre-plated Main Course:
Chicken Breast Wrapped in Phyllo Dough with Tarragon-Wine Sauce
served separately (substitute tofu for chicken for 1 guest)
Roasted Asparagus
Wild and White Rice with Dried Apricots and Cranberries
(leave out pearl onions from recipe because there are sautéed leeks in chicken packages)
Dessert:
Individual servings of Chocolate Mousse with Orange Rind
Platters of Lace cookies and long stemmed strawberries
Coffee and Tea
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